Roast Chicken with Lemon-Artichoke Pan Sauce

Roast Chicken with Lemon-Artichoke Pan Sauce
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  • 3-½ to 4-lb. whole chicken
  • 14- to 15-oz. can whole artichoke hearts, rinsed, drained, and cut into sixths
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 2 tsp. olive oil
  • ¼ cup fresh lemon juice
  • + 7 more ingredients
    • ¼ cup dry vermouth
    • 2 Tbs. kosher salt
    • 1 tsp. dried oregano
    • 1 cup homemade or low-salt chicken broth
    • 1-½ Tbs. olive oil
    • 4 cloves garlic, minced
    • Freshly ground black pepper

Sprinkle the chicken inside and out with the salt; set it on a wire rack and set the rack over a plate. Refrigerate uncovered for at least 2 hours (4 hours is better) or up to two days.

View full recipe at Fine Cooking


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